Rajma Chawal - Spiced Kidney Beans with Rice

Ingredients

• 1 cup (200g) dried kidney beans, soaked overnight 1 cup (200g) dried kidney beans, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, roasted and pureed 2 tomatoes, roasted and pureed
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon cinnamon powder 1/4 teaspoon cinnamon powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the rice: For the rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain the soaked kidney beans and rinse them under cold water.
2. 2.
   In a pressure cooker or large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the cumin seeds and let them sizzle for a few seconds.
4. 4.
   Add the chopped onions and sauté until golden brown.
5. 5.
   Stir in the ginger-garlic paste and cook for another minute.
6. 6.
   Add the roasted tomato puree and cook for 2-3 minutes, stirring occasionally.
7. 7.
   Add the coriander powder, turmeric powder, garam masala, cinnamon powder, and salt. Mix well.
8. 8.
   Add the soaked kidney beans and enough water to cover them by about an inch.
9. 9.
   If using a pressure cooker, cook on high pressure for 15-20 minutes. If using a pot, simmer covered for 1-2 hours until the beans are tender.
10. 10.
    While the beans are cooking, rinse the basmati rice under cold water until the water runs clear.
11. 11.
    In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice and salt. Stir once, then cover and reduce the heat to low. Cook for 15-20 minutes until the rice is fluffy and cooked through.
12. 12.
    Once the kidney beans are cooked, adjust the consistency of the gravy by adding more water if needed.
13. 13.
    Serve the rajma hot with steamed basmati rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Kidney beans — Soaking the kidney beans overnight helps to reduce cooking time and ensures they cook evenly. Discard the soaking water before cooking.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains. Use a 1:2 ratio of rice to water for perfect results.

Tips & Tricks

• For a smoky flavor, you can char the tomatoes directly over a gas flame or under a broiler before pureeing them.
• To make the dish spicier, add a finely chopped green chili along with the ginger-garlic paste.
• For a creamier texture, mash a small portion of the cooked kidney beans and mix them back into the gravy.
• Leftover rajma can be used as a filling for wraps or stuffed into bread rolls for a delicious snack.
• Serve Rajma Chawal with a side of tangy pickles or raita to enhance the flavors.

Serving advice

Serve Rajma Chawal hot, garnished with fresh cilantro. Accompany it with a side of plain yogurt or cucumber raita to balance the spices and add a cooling element to the meal.

Presentation advice

To present Rajma Chawal beautifully, place a mound of fluffy basmati rice on one side of the plate and ladle the kidney bean gravy on the other side. Garnish with a sprig of fresh cilantro for a pop of color.